Roast pork with fruity stuffing
- January 2011
- Serves 6
- Takes 20 minutes to make, 2½ hours to cook, plus resting
This sophisticated crown roast of pork recipe looks and tastes great and will feed a hungry crowd.
- 11.5g (4.9g saturated)
- 16.9g (6.9g sugar)
A crown roast is made from 2 racks of pork loin on the bone (a rack having 8 or 9 chops). These are taken from opposite sides of the carcass, then joined together to form a circle with the bones on the outside. The joint is then French trimmed (the meat is removed from the last 5cm or so of the bones) for a neat appearance. The pork is then roasted with a stuffing piled into the centre. A good butcher will prepare it for you but it’s best to order ahead.
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